About A Boy…A Tape Measure…And A Footlong Weenie. …OR a three pound weenus
I have not made this one yet, so it’s not my recipe and photograph, but I plan to make it as soon as we are near civilization again to buy some buttermilk…oh and a bundt pan, since I left mine behind;) Let me know if one of you make it before I do and how it turns out for you. P.S. Be sure to click on the underlined link above for a cute story about a boy and his tape measure.
BUTTERMILK POUND CAKE
makes one standard bundt cake
This cake is super moist and dense, and tastes exactly like a Buttermilk Pie. It is best served room temperature, with no fanfare, but fresh berries are nice with it if you want to dress it up a bit.
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 3 cups sugar
- 1 1/2 cups softened butter
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla
Preheat oven to 325*
Grease and flour (or spray) a heavy bundt pan.
Combine flour, salt, nutmeg and baking soda in a bowl and set aside.
In the bowl of a mixer, beat butter and sugar until creamy. Add eggs, one at time, beating well after each addition. Add 1/3 of the flour, and 1/3 of the buttermilk, mixing just until incorporated. Repeat 2 times, until all of the flour and buttermilk has been incorporated. Stir in vanilla. Pour into prepared bundt pan, and place in center of oven. Bake for 1 hour, or until toothpick inserted in center comes out mostly clean.
If you are using a light weight, dark metal, or aluminum pan, you may need to reduce bake time by 10 minutes, at least.